·2 large beets (about 1 lb)
·1-2 sweet potatoes, cubed
·½ head of escarole, chopped and rinsed
·1 cup chopped walnuts or pecans, toasted
·4 oz crumbled goat cheese
For the Dressing:
·1/3 cup white vinegar
·2/3 cup extra virgin olive oil
·1 clove garlic, finely grated
·2 teaspoons pure maple syrup
·1 teaspoon dijon mustard
·Small pinch of salt
Preheat the oven to 400°F. Wrap beets in foil whole. Place on a lined baking sheet along with the cubed sweet potatoes. Lightly coat sweet potatoes with oil. Bake for 15-20 minutes, then toss potatoes. Cook another 15-20 minutes, or until tender. Let cool, then remove skins of the beets and slice. Mix dressing in a small glass jar with a lid and shake. Toss the escarole with the dressing, arrange on a platter, and top with the chopped beets, sweet potatoes, nuts, and crumbled cheese.
The vegetables are fresh and mainly local and delivery is reliable. I've been using Bridgefoot Organic for over 20 years. Very happy with the service and produce. I was especially grateful at the beginning of the 1st lockdown. Thank you!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
